Barley with low levels of hordeins

Abstract

The present invention relates to methods of producing a food or malt-base beverage suitable for consumption by a subject with Coeliac's disease. In particular, the present invention relates to methods of producing a food or malt-based beverage with low levels of hordeins. Also provided are barley plants which produce grain that can be used in the methods of the invention.

The invention claimed is: 
     
       1. A method of producing a food, the method comprising mixing barley grain or flour produced from said grain, with at least one other food ingredient thereby producing the food, wherein the grain or flour produced from said grain comprises about 25% or less of the level of total hordeins when compared to grain from a corresponding wild-type barley plant or flour produced in the same manner from grain from a corresponding wild-type barley plant. 
     
     
       2. The method of  claim 1 , wherein the grain
 i) comprises about 15% or less of the level of total hordeins when compared to grain of the corresponding wild-type barley plant, 
 ii) has an average weight (100 grain weight) of at least 2.4 g, 
 iii) has an average weight (100 grain weight) of about 2.4 g to about 6 g, 
 iv) has a starch content which is at least 50% (w/w), 
 v) has a starch content which is about 50% to about 70% (w/w), or 
 vi) is from a plant which is homozygous at one or more loci for a genetic variation(s) which results in reduced levels of at least one hordein when compared to a corresponding wild-type barley plant. 
 
     
     
       3. The method of  claim 1 , wherein the coeliac toxicity of flour produced from the grain is
 i) less than 50% of flour produced from grain of a corresponding wild-type barley plant, 
 ii) less than 25% of flour produced from grain of a corresponding wild-type barley plant, or 
 iii) about 10% of flour produced from grain of a corresponding wild-type barley plant. 
 
     
     
       4. The method of  claim 1  which further comprises producing flour from the grain. 
     
     
       5. The method of  claim 1 , wherein at least 50% of the grain germinates within 3 days following imbibition. 
     
     
       6. The method of  claim 1 , wherein
 the food is leavened or unleavened breads, pasta, noodles, breakfast cereals, snack foods, cakes, pastries or foods containing flour-based sauces.